4 Tablespoons butter 2 cups onions, chopped 12 carrots, chopped 4 cups gf chicken broth 1 cup fresh squeezed orange juice Salt and pepper to taste Zest of one orange
In a large saucepan cook onions in melted butter over low heat, until tender. Add carrots and broth and bring to a boil Reduce heat, cover and simmer until carrots are very tender, 20-30 minutes. Pour soup through a strainer, discarding liquid. Add solids to a food processor with 1 cup of broth and process until smooth. Return to pot and add orange juice and remaining broth, a little at a time, until desired consistency. Season to taste with salt and pepper and simmer until heated through.
Serve in individual bowls with orange zest garnish.